Still reading? Good. We’re chefs and all of the above runs against the grain of our beliefs. There’s no reason why a chef can’t have a sweet job and an actual life at the same time. So, we 86’d the old way of thinking and broke the mold while we were at it.

Here’s a rundown:

You work the day shift, typically Monday - Friday. You have creative freedom to write your own menus and control your own food purchasing. You get to cook phenomenal food for your customers and really get to know them so you can tailor your menus around what they like to eat. You’ve got a massive support system available for when you need some help, be it menu inspiration, a sick sous chef or if you just want some company. You’ve got quality of life. You’re home for the important stuff; the ball games, the recitals, the holidays, the date nights - you can truly have a life. You also get several weeks of paid time off surrounding some pretty major holidays. You can finally take that vacation in the winter to somewhere nice and warm and truly get to decompress. You’ve also got access to health insurance and a 401k with a competitive salary. Aaand you’ve got transfer opportunities across the country too if you want.

We can’t run a business all wimbly-nimbly though, so get on board with this.

1. You gotta have a great personality. Seriously, a service minded, friendly and outgoing demeanor is crucial. Insatiable ego-maniac? Forget it.

2: We have a kickass concept of cool food. Approachable, from-scratch, with a cheffy twist. You write the menus, so you’re either in or you’re out. (We want you in)

3: This is a business. You will have financial responsibilities. Write your menus and order your product within our framework and we’re good.

4. You cannot be a work-a-holic. You’ve got to like something other than cooking. Fishing, shopping, knitting... The vacation thing is real, so you’ve got to fill the time with something positive.

We’re seriously looking for a talented chef to fill this role in Los Angeles, California. No joke. Experienced chefs only. The job starts in August, but we’d prefer to make our offer now...you know, so we can go fishing. Submit your resume for consideration!